Popular searches

Steamed wontons in chilli broth

These steamed wontons in chilli broth from Jeremy Pang can be made ahead of time and frozen, making them perfect for a dinner party. Try folding them into the traditional gold ingot shapes to bring your friends and family wealth for the years ahead.

hide storyshow story

When it comes to learning about Chinese pastries, wontons are the best starting point. The pastry comes ready-made, either fresh or frozen in most Oriental supermarkets, and is very much like an egg pasta – made from egg, a medium- to high-gluten wheat flour (similar to plain flour), hot water and oil. The method of folding below creates a shape much like a gold ingot (pre-20th century Chinese currency) and it is said that if you can fold your wontons in such a shape, you are giving your friends and family plenty of good wealth for years to come!

Tip: Dumplings like these can be kept in the freezer once made. They must be cooked from frozen for 2 minutes longer than the recommended cooking time when cooking fresh, rather than allowing them to thaw out and lose their shape.

Chilli broth

Get recipes in your inbox

Sign up to our Email Newsletter

Email

By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.

Invalid email address

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

You're already subscribed!

It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

You're already subscribed!

It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here

School of Wok founder, author and TV chef Jeremy Pang comes from three generations of Chinese chefs. Being surrounded by food connoisseurs, Jeremy developed his passion for food and soon realised the importance and correlation between basic cooking skills and eating well.

Get recipes in your inbox

Sign up to our Email Newsletter

Email

By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.

Invalid email address

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

You're already subscribed!

It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

You're already subscribed!

It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here

Load more ...

NAVIGATE

NEWSLETTER

Sign up to receive recipes, news and reviews from the UK's fastest growing food website

Email

By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.

Invalid email address

Thanks for subscribing

We'll only contact you around once per week with our best features and seasonal recipes and how to cook guides. You can unsubscribe at any time.

You're already subscribed!

It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here

Thanks for subscribing

We'll only contact you around once per week with our best features and seasonal recipes and how to cook guides. You can unsubscribe at any time.

You're already subscribed!

It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here

SITES

INFORMATION

NEWSLETTER

Sign up to receive recipes, news and reviews from the UK's fastest growing food website

Email

By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.

Invalid email address

Thanks for subscribing

We'll only contact you around once per week with our best features and seasonal recipes and how to cook guides. You can unsubscribe at any time.

You're already subscribed!

It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here

Thanks for subscribing

We'll only contact you around once per week with our best features and seasonal recipes and how to cook guides. You can unsubscribe at any time.

You're already subscribed!

It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here